特种茉莉花茶窨制过程中化学成分变化的分析研究

目的探究特种茉莉花茶四窨之后各窨次化学成分和感官品质的变化。方法测定6种福州特种茉莉花茶(条形、松针形、扁针形、卷条形、圆形、束形)四窨次之后茶坯的水浸出物、茶多酚、游离氨基酸、酚氨比、咖啡碱、黄酮类化合物含量及其茶汤的电导率和色度值。结果各花色特种茉莉花茶间窨制时各项指标存在差异;随着窨次的增加,咖啡碱含量的变化较小,其余化学成分的变化较大且趋势因花色而异。结论不同花色特种茉莉花茶茶坯的外形、茶树品种、采摘嫩度和加工工艺等决定了其化学成分含量及其窨制过程中的变化趋势不完全相同,可为窨花工艺提供理论基础和技术指导。

Study on changes of chemical components during scenting processes of special-typed jasmine tea

Objective To research the changes of chemical components and sensory qualities special-typed jasmine tea during scenting processes after 4 scenting. Methods Content of water extracts, tea polyphenols, amino acids, the ratio of tea polyphenols and amino acids, caffeine and flavones of 6 appearances jasmine tea (the strip-typed, the pine-needle-typed, the flat-typed, the curl-typed, the round-typed and the model-typed) were determined, and conductivity and chroma values of brewed tea were also tested. Results There were differences among special-typed jasmine tea on every indicator, and with the increases of scenting times, the variation of caffeine content was small, the rest of the chemical composition was more varied and the trend varied from flower to color. Conclusion The chemical composition content and the change trend in the process of different color special-typed jasmine are not exactly the same, which determined by the shape of different flower color special-typed jasmine tea, the variety of tea tree, the selection of tenderness and the processing technology, and this research can provide theoretical basis and technique guidance for scenting process.